Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef
ABSTRACT This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100 to 4...
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| Language: | English |
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Universidade de São Paulo
2025-03-01
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| Series: | Scientia Agricola |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162025000101602&lng=en&tlng=en |
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| author | Otavio Cabral Neto Rosires Deliza Sabrina Luzia Grégio de Sousa Tatiana Saldanha Ormindo Domingues Gamallo Wellington Barros dos Santos Amauri Rosenthal |
| author_facet | Otavio Cabral Neto Rosires Deliza Sabrina Luzia Grégio de Sousa Tatiana Saldanha Ormindo Domingues Gamallo Wellington Barros dos Santos Amauri Rosenthal |
| author_sort | Otavio Cabral Neto |
| collection | DOAJ |
| description | ABSTRACT This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100 to 400 MPa were exerted at varying processing times on beef sourced from animals of both genders (males and females). Subsequently, the samples were assessed for tenderness, cooking loss, and color. HPP at 100 and 200 MPa promoted significant increases (p < 0.05) in tenderness regardless of sex, based on decreases in shear force in instrumental texture analyses. A significant increase in cooking loss was detected at higher pressures (more than 300 MPa). HPP made a statistically significant impact (p < 0.05) on specific color parameters, and overall, the treatment at 200 MPa resulted in more positive effects. |
| format | Article |
| id | doaj-art-991b14d1905841c99ede5dcf3d3fa477 |
| institution | DOAJ |
| issn | 1678-992X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Universidade de São Paulo |
| record_format | Article |
| series | Scientia Agricola |
| spelling | doaj-art-991b14d1905841c99ede5dcf3d3fa4772025-08-20T02:56:24ZengUniversidade de São PauloScientia Agricola1678-992X2025-03-018210.1590/1678-992x-2024-0175Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beefOtavio Cabral Netohttps://orcid.org/0000-0002-5072-5638Rosires Delizahttps://orcid.org/0000-0002-5441-9558Sabrina Luzia Grégio de Sousahttps://orcid.org/0000-0002-5846-3484Tatiana Saldanhahttps://orcid.org/0000-0003-4291-4639Ormindo Domingues Gamallohttps://orcid.org/0000-0003-3335-3614Wellington Barros dos Santoshttps://orcid.org/0000-0001-7694-0734Amauri Rosenthalhttps://orcid.org/0000-0002-0580-4214ABSTRACT This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100 to 400 MPa were exerted at varying processing times on beef sourced from animals of both genders (males and females). Subsequently, the samples were assessed for tenderness, cooking loss, and color. HPP at 100 and 200 MPa promoted significant increases (p < 0.05) in tenderness regardless of sex, based on decreases in shear force in instrumental texture analyses. A significant increase in cooking loss was detected at higher pressures (more than 300 MPa). HPP made a statistically significant impact (p < 0.05) on specific color parameters, and overall, the treatment at 200 MPa resulted in more positive effects.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162025000101602&lng=en&tlng=enLongissimus dorsicooking lossfeedlotinstrumental texture analysestenderness |
| spellingShingle | Otavio Cabral Neto Rosires Deliza Sabrina Luzia Grégio de Sousa Tatiana Saldanha Ormindo Domingues Gamallo Wellington Barros dos Santos Amauri Rosenthal Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef Scientia Agricola Longissimus dorsi cooking loss feedlot instrumental texture analyses tenderness |
| title | Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef |
| title_full | Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef |
| title_fullStr | Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef |
| title_full_unstemmed | Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef |
| title_short | Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef |
| title_sort | effect of high pressure processing on texture and color of crossbreed f1 senepol nelore cattle beef |
| topic | Longissimus dorsi cooking loss feedlot instrumental texture analyses tenderness |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162025000101602&lng=en&tlng=en |
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